This experiment is about 2 things: Vinegar brines, and different methods of cooking.
There were 2 sets of ribs: control (basic dry rub) and test (brine + dry rub).
Cooking method: Bake vs steam-packeted.
Brine: Bayleaf, peppercorn, Apple cider Vinegar, salt, sugar
Dry rub: Paprika, salt, sugar, pepper, chipotle powder
Steam packet: Wrap ribs in an envelope, add water (and brine)
Steamed for 35 minutes, then grilled again on sauce.
I’m pretty sure I didn’t need the sauce at all, or the sauce covered anything that the brine added.